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what temp did you drink them at? maybe your cold taste buds just couldn't distinguish?

...spill the beans then!

Is it possible to set up a handpull beer tap/pump with a corny keg and co2 system? Mostly for looks and novelty!

Maybe we need another 3 years for a response.

Late to the party - do you have any updates, 2 years on?!

Just a quick thought, but I'd certainly recommend using some oatmeal (rolled oats) too otherwise your end product may not have the creamy stout body you perhaps expect. 10-20% of the grain bill... be bold!

Update? I'm planning a single malt (pale malt) single hop (Palisade) this week. Just a 10litre batch, but curious how yours came out!

My concern now is that i stuck too much coffee in! Trying to create a "Breakfast beer" you see! As a non-coffee drinker I naively dumped probably double what I should. It's a 1 gallon batch, so no worries. Will keep you posted!

I just did this! Let's see how it turns out. I'm not worried at all, but certainly keen to see what happens!

After seeing some awesome pics of peoples infections in the notorious infection thread, I am keen to have a go at some microscope work myself! I've found this, which is a very good price. http://www.amazon.co.uk/dp/B009HN9LK6/?tag=skimlinks_replacement-20 Is 800x enough to get a good...

Thanks a lot for the info on this. The boil method sounds like something I'd give a go on the next encounter of some souring beer (hopefully not for a while). Mr Hopinista, please take corrections lighter in future! Your information wasn't quite right and you were corrected in a polite manner...

Maybe I could distill it to whiskey?!

awesome info, thanks chaps. Yeah, the buckets were perhaps 1cm apart, and the old P clone blew its lid right when the fruit was underway, so I suspect some ghastlies took a trip round about then. Both of those infected batches have been bottled: I tried the Old P (2 weeks in the bottle) mostly...

ah cool. So if you notice it you should just leave it to grow and hope for the best (or ditch it)?

Does bottling kill/inhibit a lacto infection? Or does this fit the brewer's bomb-making blueprints to a T? If you notice/suspect/even confirm an early lacto infection, will bottling it prevent growth/kill it? Ie having it in an airtight, c02-filled environment. Or will the lacto carry on its...

I found it quite hard to find some info on this on google/forums so thought I'd ask! I recently made a 1G wheat beer which I split in 2 and added raspberries to one, strawberries to the other. After a week or so they developed a sour smell and taste, with small ice-like chunks on the surface...

I'd definitely recommend erring on the low-side of fruit quantities: I recently made a wheat beer which I split in two and added raspberries to one, and strawberries and basil to the other. It came out extremely tart, tasting like undiluted cordial!

Next time boil with a lid on/partially covering so you don't lose so much. You can also top it up as the boil progresses.

I brewed an Old Peculiar all grain months ago, and it was such a success that my buddy and I brewed a follow up batch whilst drinking it (brew date: 2nd Feb 2014). Thanks to being a bit tispy, I think we didn't sanitise everything properly, and I got my first ever infection: sharp (but weak)...

Sounds like you needed to just add Calcium Chloride to the milk from the start, which makes up for the homogenised shop-bought milk. You can buy this from amazon, and just add half a tea spoon (search google for more accurate measures!). I came here wondering if I've made a mistake by using my...